By Ian S. Hornsey
A background of Beer and Brewing offers a accomplished account of the historical past of beer. examine conducted over the past area of the 20 th century has authorised us to re-think the way a few historic civilizations went approximately their beer construction. There have additionally been a few hugely leading edge technical advancements, a lot of that have resulted in the sophistication and potency of twenty first century brewing methodology.
A heritage of Beer and Brewing covers a time-span of round 8 thousand years and in doing so, stimulates the reader to think about how, and why, the 1st fermented drinks may need originated. It establishes many of the parameters that surround the various diversity of alcoholic drinks assigned the widespread identify 'beer'. the prospective technique of dissemination of early brewing applied sciences from their close to jap origins are thought of. The ebook is geared toward a large readership, relatively beer lovers, but the use of unique quotations and references linked to them should still allow the intense student to delve into this topic in even better intensity.
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Extra resources for A History of Beer and Brewing
He also noted that it was one of the principal beverages of Alexandria. Romans, considering that they were also a wine-drinking people, could be quite complimentary about the product. In the lSt century BC, Diodorus Siculus, in his Bibliotheca Historica (I: 3), praised the quality of Egyptian barley beer, saying that, “They make a drink of barley . . ” He also attributed the invention of beer to Dionysus, a god who was, in crude terms, the Greek equivalent of the Egyptian deity, Osiris. This is at variance with the legend that suggests that Dionysus fled Mesopotamia in disgust at its inhabitants’ liking for beer!
Athenaeus (Deipnosophists I , 34B), quoting the earlier philosopher, Dio the Academic, stated: “The [Egyptian = Greco-Roman] nobility became fond of wine and bibulous; and so a way was found among them to help those who could not afford wine, namely, to drink that made from. ” This general derogation of the beverage could partly be attributed to the fact that such travellers did not understand the culture of beer, being, as they were, from wine-drinking cultures. It might also stem from the fact that there was perennial conflict between cereal-growing and Chapter 2 36 vine-growing communities.
Modern academics have queried why the fermentation of barley for beer was more widespread in Egypt (and Mesopotamia) than the “technically simpler process of fermenting grapes for wine, most common to the Mediterranean and the Aegean”. As Murray (2000) says: ” “Unlikebeer, grapes need only to have their skins broken to release their juice in order to start fermentation, particularly in the heat of the day. The process also would have been easier to understand and then repeat than the fermentation of barley for beer, which requires several stages to complete.
A History of Beer and Brewing by Ian S. Hornsey